Introduction

This is my favourite way to eat spaghetti squash. I like cooking it in its own skin and keeping all the vitamins intact, not to mention, it saves cleaning a baking dish.

The original dish called for pesto sauce, this cuts way back on the oil from that recipe.
This is my favourite way to eat spaghetti squash. I like cooking it in its own skin and keeping all the vitamins intact, not to mention, it saves cleaning a baking dish.

The original dish called for pesto sauce, this cuts way back on the oil from that recipe.

Directions

1) Remove the stem of the spaghetti squash by cutting around it with a paring knife. Place whole squash in microwave and "nuke" for 4 minutes, rotate squash 1/4 turn, and "nuke" for 4 more minutes, keep repeating the rotating and "nuking" until squash is just tender all the way around...use a hot pad when you handle the squash...leave in the microwave to steam for 1 or 2 minutes.

2) Using a hot pad, remove squash from microwave and slice in half length-wise, Using a spoon, lightly scrape out the seeds (into the trash) without digging into the edible flesh. Using a fork, scrape/fluff "spaghetti" into a bowl.

3) Add other ingredients (except water) and mix.

4) Place bowl of squash in microwave and heat for 1 minute. Mix squash again to blend and add a little hot water if the mixture appears to be too dry...amount you add depends on just how juicy your squash is.